Slow-Cooked Beef Rendang with Coconut Milk and Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich Malaysian beef stew simmered slowly in fragrant coconut milk and a complex spice paste until tender and deeply flavorful. This indonesian-inspired beef ready in about 200 minutes pairs coconut milk, bruised lemongrass stalk, inch piece, sliced galangal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Indonesian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 5 finely chopped shallots, 4 minced garlic cloves, and 1 inch grated fresh ginger. Sauté for 3-4 minutes until fragrant and translucent.
  2. Step 2: Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1 tbsp dried chili flakes. Stir for 1 minute until the spices release their aroma.
  3. Step 3: Add 600 grams beef chuck cubes and sear on all sides for 5 minutes until lightly browned.
  4. Step 4: Pour in 400 ml coconut milk and 1 cup water. Add 1 bruised lemongrass stalk, 1 inch sliced galangal, 4 kaffir lime leaves, 1 tbsp palm sugar, and 1 tsp salt. Stir well to combine.
  5. Step 5: Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce thickens to a rich consistency.

Frequently asked questions

How long does Slow-Cooked Beef Rendang with Coconut Milk and Spices take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Rendang with Coconut Milk and Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Slow-Cooked Beef Rendang with Coconut Milk and Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Rendang with Coconut Milk and Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Rendang with Coconut Milk and Spices?

Indonesian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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